How to Make Chicken Katsu, Hawaiian Fry Chicken

CHICKEN KATSU IS A REAL SIMPLE DISH, COMMONLY KNOWN AS HAWAIIAN KATSU BUT REALLY A DISH FROM JAPAN, KIND OF LIKE A TEMPURA CHICKEN. GOES VERY WELL ON A PLATE OF RICE WITH A SWEET HONEY BBQ SAUCE, NOT VERY HEALTHY BUT DELICIOUS WITH LOTS OF PROTIEN. YOU CAN SUBSTITUTE THE CHICKEN WITH DIFFERENT KINDS OF MEAT SUCH AS PORK LOIN, OR FISH FILLETS LIKE TILIPIA FILLET OR SNAPPER FILLETS.

VERY GOOD SIMPLE DISH TO MAKE AND ESTIMATED TIME TO MAKE WILL BE NO LONGER THEN 20 MINUTES, MOST OF THE TIME WILL BE JUST PREP WORK.

Difficulty: Moderate

Instructions

Things You'll Need:

• - 1 CUP OF FLOWER
• - 2 BEATEN EGGS IN A BOWL
• - 3 - 5 CHICKEN BREAST
• - WHOLE LEMON
• - PANKO BREADING
• - HALF A QUART OF VIRGIN OIL OR REGULAR OIL.
• -YOU CAN USE A DEEP FRYER OR A TYPE OF DEEP SKILLET.

1. FIRST OFF I WOULD SET UP MY KITCHEN IN DIFFERENT STAGES, FIRST I WOULD GET MY CHICKEN BREAST AND CUT THEM IN HALF BECAUSE MOST BREAST ARE TOO THICK AND IF YOU LEAVE THEM IN THE DEEP FRYER TOO LONG IT WILL BURN ALL THE PANKO BREADING, I

2. CLEAN THE CHICKEN AFTER YOU CUT THEM. I LIKE TO SQUEEZE LEMON ON THE CHICKEN BEFORE I PUT FLOUR ON THEM. THEN ROLL THEM IN FLOUR MAKING SURE ALL SIDES OF THE CHICKEN IS EVENLY DIPPED IN FLOUR.

3. THEN DIP THE CHICKEN IN THE BEATEN EGG MAKING SURE ITS ALL EVENLY DIPPED IN THE MIXED EGGS.

4. THEN EVENLY SPREAD THE CHICKEN IN PANKO BREADING. MAKING SURE ITS ALL EVENLY BREADED ON BOTH SIDES SO THE CHICKEN COMES OUT LOOKING GOLDEN ON ALL SIDES

5. IF YOUR USING A DEEP FRYER THEN IT SHOULD TAKE NO LONGER THEN 5 MINUTES FOR THE OIL TO HEAT UP. BUT IF YOUR USING A DEEP SKILLET. YOU HAVE TO FILL THE SKILLET HALF WAY WITH VIRGIN OR REGULAR OIL. PUT IT ON MEDIUM HEAT AND THE OIL SHOULD BE AT 3 TO 350 DEGREES BEFORE PUTTING THE CHICKEN IN.

6. KEEP CHICKEN SEPERATED SO THEY DONT STICK ON EACH OTHER, AND PUT IN THE CHICKEN BREAST TWO AT A TIME, CONSTANTLY KEEPING AN EYE ON THE CHICKEN YOU SHOULD FLIP THEM EVERY 3 MINUTES, NO LONGER THEN 15 MINUTES SHOULD THE CHICKEN BE IN THE FRYER. JUST UNTIL THERE GOLDEN BROWN,

7. ONCE YOU THNIK THERE DONE WHAT I LIKE TO DO IS TAKE THE BIGGEST PIECE OF BREAST OUT AND TEST IT, I CUT IT DOWN THE MIDDLE JUST TO MAKE SURE THERE IS NOT ANY RAW MEAT OR BLOOD LEFT OVER.

8. ONCE YOUR DONE WITH THAT YOU CUT THE CHICKEN IN STRIPS AND PUT IT OVER 2 SCOOPS OF HOT WHITE RICE AND GET A DRINK AND A LEMON AND A BOTTLE OF SOY SAUCE AND SWEET SAUCE AND YOUR DONE!!!!!!!!!!

Tips & Warnings

• I LIKE TO SET UP LIKE WORK STATIONS WHEN I COOK CHICKEN KATSU. LIKE CHICKEN FIRST, THEN I GOT A FLOUR STATION THEN A PANKO STATION. ITS MUCH EASIER TO CLEAN UP ONCE YOUR DONE ALSO.
• ALSO YOU CAN SUBSTITUTE THE CHICKEN WITH PORK OR FISH, I TRIED IT WITH PORN AND ITS DELICIOUS, BUT I PERFER CHICKEN.
• THE CHICKEN IS HOT AS HELL WHEN YOU TAKE THEM OFF THE FRYER SO GIVE IT 5 MINUTES BEFORE CUTTING AND SERVING